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Mini Egg Chocolate Rice Crispy Cake Recipe

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3.9 from 34 reviews

  • Author: Ava
  • Total Time: 10 minutes plus chilling time
  • Yield: 12 servings

Description

This Mini Egg Chocolate Rice Crispy Cake is a quick and delicious no-bake treat that combines the rich flavors of dark and milk chocolate with crunchy Rice Krispies and colorful Mini Eggs. Perfect for Easter or any festive occasion, this cake sets in the fridge and requires minimal effort to prepare, making it an ideal dessert for all ages.

Ingredients

Chocolate Mixture

  • 75 g unsalted butter or vegan spread
  • 200 g dark chocolate, broken into pieces
  • 100 g milk chocolate, broken into pieces

Base

  • 125 g Rice Krispies

Decoration

  • 13 Mini Eggs (milk or dark chocolate)

Instructions

  1. Prepare the Cake Tin: Grease and line a 20 cm loose-bottomed round cake tin to ensure easy removal of the rice crispy cake once set.
  2. Melt Chocolate and Butter: Place a large heatproof bowl over a pan of barely simmering water (double boiler). Add the butter and both types of chocolate pieces into the bowl. Allow them to melt gently, then turn off the heat.
  3. Combine Mixture: Stir the melted chocolate and butter mixture thoroughly with a spoon until smooth and well combined.
  4. Add Rice Krispies: Gently fold the Rice Krispies into the chocolate mixture, mixing until all the cereal is evenly coated.
  5. Transfer to Tin: Spoon the mixture into the prepared cake tin. Use a spatula to press and pat the mixture down evenly, creating a compact and flat surface.
  6. Decorate: Arrange the Mini Eggs on top of the mixture for a festive and colorful decoration.
  7. Set the Cake: Place the cake tin in the fridge and allow the rice crispy cake to set firmly, which will take at least a few hours or until solid.
  8. Serve: Once set, carefully remove the cake from the tin, cut into 12 slices, and serve. Alternatively, store in an airtight container in the fridge until ready to enjoy.

Notes

  • You can substitute vegan spread for the butter to make this recipe dairy-free.
  • Use a loose-bottomed cake tin for easy release of the cake.
  • Ensure the bowl does not touch the water while melting chocolate to prevent burning.
  • Let the mixture cool slightly before folding in Rice Krispies to avoid sogginess.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • If you prefer, add a pinch of sea salt to the chocolate mixture for enhanced flavor.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Find it online: https://quickandsweetrecipes.com/mini-egg-chocolate-rice-crispy-cake-recipe/